Wine Classes

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OTTO hosts wine classes twice weekly. These fun and educational experiences are hosted at the standing high-top tables in the front of the restaurant (the Enoteca). Each class includes tastes of five wines (three reds and two whites, unless otherwise noted) and lasts approximately 90 minutes. To complement our selection of wines, classes include the chef’s selection of artisanal cheeses and house-cured meats. All classes are led by a Sommelier from OTTO’s knowledgeable and enthusiastic wine team. For reference, all classes are $60 per person, unless otherwise noted.
Please be advised that class prices are exclusive of gratuity, 3% admin fee and tax.

To make a reservation in a public wine class, please email vino@ottopizzeria.com or call the restaurant at 212.995.9559. 

Saturday Afternoon Classes at 2:00pm  

 

A Hard Look on Super Tuscans (February 17th) $140 per person
What exactly does the name Super Tuscan mean? From the use of international varieties to the rebels of their respective regions, we’ll take a closer look into what gave them their claim to fame.
MONTERAPONI, BARON’ UGO, 2013
MONTEPELOSO, ENEO, 2013
ISOLE E OLENA, CEPPARELLO, 2014
ROCCA DI MONTEGROSSI, GEREMIA, 2013
TENUTA SAN GUIDO, GUIDALBERTO, 2014

Back to the Basics (February 24th)
With only one month into the new year, it’s never too late to start a New Year’s resolution to learn more about wine. For our newcomers, we’ll be going through every step of the wine making process and even give some tips to tasting. 
ANTICA FRATTA, FRANCIACORTA, NV
EDI KEBER, COLLIO BIANCO, 2015
CASA RAIA, SANGIOVESE ROSATO, 2016
BURLOTTO, MORES, 2015
CASTELLO DEI RAMPOLLA, CHIANTI CLASSICO, 2014

The Start of Bastianich Wines (March 3rd
Over the years within their growing empire, you stop to think about what has come to make Joe’s restaurants so successful. It’s the warmth of the service, high quality of food, and of course, great wine to go along with these two. In this class we’ll dive into Joe Bastianich’s start in the wine world and taste some of his wines that have truly made him a success. 

Mt. Etna: Destruction to Rebirth (March 10th)  $75 per person
While growing grapes on an active volcano doesn’t seem like the best idea to most, Sicilians would intensely argue otherwise. The lava flow may destroy and ruin the Western slopes, but the aftermath and effect it has on the soil become infinitely more important in terms of the flavor and complexity it brings to the grapes themselves. 

The Art of Pairing (March 17th)
Whether you be complementing or contrasting your wine with whatever dish you may be eating, the idea of pairing can be fairly complicated and daunting. How do you pair with fried foods? Can you do red wine with fish? We’ll go through it all as we go through this delicate art.

Terroir Focused (March 24th) $140 per person 
They say you can be using the same grape in the same wine growing region, but taste plots only fifty meters from one another and they could show completely differently. We’ll take some wines from single hillsides and show just how their specific terroir develops very specific profiles.

Who Needs Barrels Anyways? (March 31st)
Debunking the myth the better wine needs barrel aging. This exploration into wines that use alternative aging vessels, like cement tanks and stainless steel, are just as good (if not better), and lend their own unique benefits.

     Tuesday Evening Classes at 6:30pm – $60 per person

The Monolithic Montepulciano (February 20th)
One of the most well-known and commonly used terms by guests here at Otto is Montepulciano. It has grown so much in fame over the last few years, yet not many people know the depth that the grape can really show, and the multiple areas where you can find it.
TORRE DEI BEATI, CERASUOLO ROSATO, 2016
COSTE DI BRENTA, MONTEPULCIANO D’ABRUZZO, 2015
SPINSANTI, CAMARS, 2012
DE ANGELIS CORVI, MONTEPULCIANO D’ABRUZZO, 2014
MONTEPELOSO, ENEO, 2013

Leaping Forward (February 27th)
There may be only twenty-eight days in this month, but Italian wine makers are always looking forward toward new and exciting ways to innovate wine production. Here’s a closer examination on some more modern producers and what they’re doing in their cellars to move wine forward.
SCARBOLO, PINOT GRIGIO, 2016
PRIMOSIC, CHARDONNAY, 2013
COSTE DI BRENTA, MONTEPULCIANO D’ABRUZZO, 2015
SANTADI, ROCCA RUBIA, 2013
ODOARDI, TERRE DAMIA, 2014

Underrated Umbrians (March 6th)
When people start talking about the sensational Sangiovese of Toscana, the beautiful Barolo of Piemonte, or the explosive wines of Mount Etna, it can often be easy to overlook a lesser known region like Umbria. Not only do they produce delicious wines, but also so of the most ageable wines you’ll find in Italy.

What You Age In Matters (March 13th)
You can age wine in just about everything, but how exactly do these vessels affect the final product? From stainless steel to oak, to even amphora, we’ll explain how important these pieces are to the wine making process.

Not Just Italian (March 20th)
While people know Super Tuscans and their use of international varieties, not many people realize how much of an affect this movement had on the entirety of Italy. Here we will turn away from indigenous varieties for just this class and show how these grapes fare in Italy.

Landlocked Lombardia (March 27th)
A little celebration of the often forgotten wine growing region of Lombardia. From the exciting bubbles of Franciacorta to the misunderstood Chiavennasca of Valtellina, we’ll explore some important wine producers in the region and what sets them apart from the rest.

Information 

Reservation Information

To make a reservation in a public wine class, please email vino@ottopizzeria.com or call the restaurant at 212.995.9559.  

Private Wine Classes

Can’t make one of our public sessions? Looking for a special event? Private wine classes are available for groups of 8-30 guests. For more information, please contact our team at vino@ottopizzeria.com

Further Questions

If you have any further questions, please email us at vino@ottopizzeria.com or call us at 212-995-9559.

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